Pumpkin Sage Chicken Skillet
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Low-Carb
Ingredients
Scale
- 1.5 lbs chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup chicken broth
- 1/2 cup heavy cream or full-fat coconut milk
- 2 tablespoons fresh sage, finely chopped
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1/2 cup grated parmesan cheese (optional)
- Fresh spinach or kale (optional, for extra greens)
Instructions
- Generously season your chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the pan in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, reduce the heat to medium. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and fresh sage, cooking for another minute until the sage becomes fragrant and the garlic is lightly golden.
- Whisk in the pumpkin puree, chicken broth, heavy cream, and nutmeg. Stir well to combine all the ingredients into a smooth sauce. Allow the mixture to come to a gentle simmer. If you are using spinach or kale, stir it in now and let it wilt into the sauce.
- Add the cooked chicken back into the skillet. Stir to coat the chicken thoroughly in the pumpkin sauce. Let everything simmer together for 3-5 minutes so the flavors meld. If the sauce is too thick, you can add a splash more broth to reach your desired consistency.
- Taste the sauce and add more salt or pepper if needed. Stir in the grated parmesan cheese if using, as this adds a lovely salty depth. Garnish with a few extra whole sage leaves and serve immediately while hot.
Find it online: https://www.yucolor.com/dinner/pumpkin-sage-chicken-skillet/